Eating Paradise: Food as Coloniality and Leisure

Wilkes, Karen (2019) Eating Paradise: Food as Coloniality and Leisure. Annals of Leisure Research. pp. 1-17. ISSN 1174-5398

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Sandals Resorts’ Gourmet Discovery Dining programme continues the company’s practice of marketing difference by combining tourism with the commodification of food from non-Western cultures (Dodman and Rhiney 2008). The article draws on bell hooks’ (1992) concept of ‘eating the other’ and the analysis undertakes an interdisciplinary approach that combines visual analysis with Anibal Quijano’s (2007) concept of modernity/coloniality. The discussion explores the trends of global multiculturalism that have been adopted by Sandals in a hybridized cut and mix approach to selling a packaged ideal of the Caribbean. The visual techniques devised to create a culinary holiday package are overlaid onto a manufactured and homogenised or McDonaldized (Ritzer and Liska 1997) Caribbean that provides insight into the way in which global neoliberal multiculturalism is framed by ongoing colonial relations after formal colonial rule has ended in the Caribbean region.

Item Type: Article
Identification Number:
3 February 2019Accepted
11 February 2019Published Online
Uncontrolled Keywords: Tourism, coloniality, Caribbean food, luxury, all-inclusive hotels, globalization
Subjects: CAH15 - social sciences > CAH15-01 - sociology, social policy and anthropology > CAH15-01-02 - sociology
CAH17 - business and management > CAH17-01 - business and management > CAH17-01-06 - tourism, transport and travel
CAH24 - media, journalism and communications > CAH24-01 - media, journalism and communications > CAH24-01-05 - media studies
CAH24 - media, journalism and communications > CAH24-01 - media, journalism and communications > CAH24-01-01 - information services
Divisions: Faculty of Business, Law and Social Sciences > School of Social Sciences > Dept. Criminology and Sociology
Depositing User: Karen Wilkes
Date Deposited: 02 Apr 2019 09:09
Last Modified: 03 Mar 2022 15:55

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